Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Sambar

Ingredients

• Servings: 4
• 1 cup yellow split peas (tuvar dal)
• 2 cups water
• 1/2 cup tamarind pulp
• 1/2 cup water
• 1 green bell pepper, sliced
• 1 tomato, chopped
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon yellow lentils (chana dal)
• 1 tablespoon unsweetened flaked coconut
• 2 dried red chile peppers
• 2 teaspoons vegetable oil
• 1 teaspoon mustard seed
• 1 teaspoon cumin seed
• 1/4 teaspoon asafoetida powder

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• place yellow split peas in a saucepan with 2 cups water and bring to a boil. reduce heat to medium-low, and cook until soft, about 15 minutes. in another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. bring to a boil over medium-high heat. add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
• meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. bring to a boil once again, then remove from the heat and set aside.
• heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. serve hot.

Carrots And Rice

Ingredients

• Servings: 12
• 1 cup sliced carrots
• 3 tablespoons minced onion
• 4 1/2 cups water
• 2 teaspoons salt
• 2 cups uncooked long grain white rice
• 1/2 cup white sugar
• 1 cup half-and-half cream
• 3/4 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a large saucepan, combine carrots, onion, water, and salt. bring to a boil, reduce heat to medium, and simmer for 10 minutes. stir in rice. reduce heat to low, and cover pan. allow to steam for 20 minutes.
• stir sugar, half-and-half, and butter into rice mixture. consistency should be creamy, not dry. stir in some milk if necessary. remove from heat, and serve immediately.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

vagharela bhath

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 2 sprigs fresh curry leaves
• 1 pinch asafoetida powder
• 1 onion, minced (optional)
• 1 cup finely chopped potatoes
• 4 green chile peppers, chopped
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon white sugar
• salt to taste
• 4 cups cold, cooked white rice
• 3 tablespoons lime juice, or to taste
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat the oil in a large skillet over medium heat. fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. cook and stir the mixture until the potatoes are tender, about 10 minutes.
• crumble the rice into the skillet, breaking the grains apart as best you can. stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. add the lime juice and cilantro to serve.

alu baigan

Ingredients

• Servings: 4
• 1 eggplant
• 2 large potatoes, cut into 3/4 inch cubes
• 1/4 cup vegetable oil
• 3 teaspoons black mustard seed
• 1 medium onion, sliced
• 1/2 teaspoon chili powder
• 1 teaspoon ground dried turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 teaspoons garam masala
• 2 teaspoons caraway seed
• 1/4 cup soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• fill a large bowl with cold water. cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. pour the oil and mustard seeds into a pot, and place over medium heat. cook until the seeds begin to pop, being careful not to burn. stir in the onion, and cook until tender. sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor.
• drain the eggplant, add it to the pot, and fry it for a few minutes. pour in the potatoes, and soy sauce, then add enough water to cover. turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.

vegetarian bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

Chinese Chicken Fried Rice I

Ingredients

• Servings: 6
• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat oil in a large skillet over medium heat. add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. then add rice and stir thoroughly.
• finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

best teriyaki sauce

Ingredients

• Servings: 3
• 1 cup soy sauce
• 1 cup ruby red grapefruit juice
• 1/3 cup hoisin sauce
• 1/4 cup ketchup
• 3 tablespoons rice vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon ground ginger
• 1 habanero pepper, halved and seeded
• 4 cloves garlic, smashed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. strain sauce to remove pepper and garlic. refrigerate in a covered container until ready to use.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

greek stuffed tomatoes and peppers (yemista)

Ingredients

• Servings: 12
• 8 large ripe tomatoes
• 4 large green bell peppers
• 1/4 cup butter
• 1 onion, diced
• 1 clove garlic, minced, or to taste
• 2 pounds ground beef chuck
• 2 tablespoons soy sauce
• 1 tablespoon seasoned salt
• 1 tablespoon ground black pepper
• 1/2 cup water
• 1 1/2 cups converted (parboiled) rice (such as uncle ben's®)
• 1/2 cup olive oil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• cut off tops of tomatoes, leaving 1 corner still attached to create a lid. scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. arrange tomatoes and bell peppers in a 11x17-inch baking dish.
• preheat oven to 375 degrees f (190 degrees c).
• heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
• mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. add rice and bring to a boil; remove skillet from heat. spoon beef-rice mixture into tomatoes; place tops filled tomatoes and arrange them into the baking dish with lid sides down.
• stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
• bake in the preheated oven for 30 minutes. turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

pho-vietnamese noodle soup

Ingredients

• Servings: 4
• 2 (14.5 ounce) cans chicken broth
• 2 star anise pods, or more to taste
• 3/4 tablespoon ginger paste
• 1 teaspoon sriracha hot sauce, or more to taste
• 4 ounces tofu, cubed
• 1/2 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/4 cup chopped carrots
• 1/2 (8 ounce) package dried thin rice noodles
• 1 tablespoon chopped green onion

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes.
• bring a separate pot of water to a boil. remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. drain water and rinse noodles under cold water.
• remove star anise from broth mixture.
• pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.

mom's fruitcake

Ingredients

• Servings: 3
• 1 cup dried currants
• 2 cups raisins
• 1 cup candied cherries
• 1 ounce small gum drops, no licorice ones
• 2 cups pitted dates, cut in half
• 1 1/4 cups chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons ground allspice
• 1/4 cup
• 1 cup apple jelly
• 2 cups boiling water
• 1 1/4 cups butter
• 3 cups white sugar
• 7 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 1 teaspoon baking soda

Recipe

• pour boiling water over raisins and currants to cover. let steam for 5 minutes, then drain. in a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and or fruit juice. stir to blend. cover and let stand overnight.
• preheat oven to 275 degrees f (135 degrees c). grease three 8x4 inch loaf pans.
• cream the butter and the sugar together until light and creamy. add the eggs one at a time, mixing well after each one. stir in the vanilla.
• sift the flour and baking soda together.
• add the flour mixture alternately with the fruit mixture to the creamed mixture. pour evenly into three loaf pans.
• bake at 275 degrees f (135 degrees c) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry white
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Crab Fried Rice

Ingredients

• Servings: 4
• 2/3 cup uncooked long grain white rice
• 1 1/3 cups water
• 3 tablespoons vegetable oil
• 2 medium onions, cut into wedges
• 3 cloves garlic, chopped
• 1/2 tablespoon white sugar
• 2 teaspoons salt
• 1 egg, beaten
• 1/4 pound cooked crabmeat
• 3 green onions, chopped
• 1 tablespoon chopped cilantro
• 1/2 cucumber, sliced
• 1 lime, sliced

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place the rice and water in a saucepan, and bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• heat the oil in a wok over medium heat. cook and stir the onions and garlic in the hot oil until tender. mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. stir in the egg until the rice is coated. increase heat to high, and mix in the crabmeat, green onions, and cilantro. continue cooking 2 to 5 minutes, until the crab is heated through. garnish with the cucumber and lime slices to serve.

Ground Lamb Omelet

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 3 eggs
• 2 1/2 tablespoons fish sauce
• 1 pinch pepper
• 6 ounces ground lamb

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• heat oil in a wok or skillet over medium heat. in a medium bowl, whisk together eggs, fish sauce, pepper and ground lamb. when oil is hot, pour in egg mixture. fry until fully cooked, and golden on both sides.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked white rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

Mexican Rice

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked white rice
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron
• 3 cups water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large saucepan, heat vegetable oil over a medium-low heat. place the onions in the pan, and saute until golden.
• add rice to pan, and stir to coat grains with oil. mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. cover, bring to a boil, and then reduce heat to simmer. cook for 30 to 40 minutes, or until rice is tender. stir occasionally.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry white
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

Mamacita's Mexican Rice

Ingredients

• Servings: 6
• 1 cup long-grain white rice
• 1 tablespoon vegetable oil
• 1 onion, minced
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 1 tomato, seeded and diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon spanish saffron
• salt and ground black pepper to taste
• 1/4 cup frozen peas and carrots, thawed
• 1 sprig fresh cilantro (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. add onion and cook for 2 minutes. add garlic and cook until fragrant, about 1 minute.
• pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• stir peas and carrots into cooked rice; garnish with cilantro.

vegetarian bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

thai ginger chicken (gai pad king)

Ingredients

• Servings: 4
• 1 1/2 cups uncooked jasmine rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon asian fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon white sugar
• 1/2 cup fresh ginger, cut into matchsticks
• 1 large red bell pepper, cut into strips
• 3/4 cup sliced fresh mushrooms
• 4 green onions cut into 2-inch pieces
• 1/2 teaspoon thai red chile paste, or to taste
• 2 tablespoons chicken broth
• salt and ground black pepper to taste
• 2 tablespoons fresh cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring the rice and water to a boil in a saucepan. reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• meanwhile, heat a wok or large skillet over medium-high heat. stir in the garlic and chicken; cook for 2 minutes. add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. dissolve the chile paste in the chicken broth, then add to the chicken mixture. season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. serve with the hot rice.

Sinigang Na Baka

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 pound beef stew meat, cut into 1 inch cubes
• 1 quart water
• 2 large tomatoes, diced
• 1/2 pound fresh green beans, rinsed and trimmed
• 1/2 medium head bok choy, cut into 1 1/2 inch strips
• 1 head fresh broccoli, cut into bite size pieces
• 1 (1.41 ounce) package tamarind soup base

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat oil in medium stock pot. saute onion and garlic until tender. add beef to pot, and saute until browned. pour in water. bring to a boil, reduce heat, and simmer 20 to 30 minutes.
• place tomatoes and green beans in pot, and continue to simmer for 10 minutes. stir in bok choy, broccoli and tamarind soup mix. simmer for an additional 10 minutes.

Egyptian Koshari

Ingredients

• Servings: 4
• 3/4 cup brown lentils
• 4 cups water
• 3/4 cup uncooked long grain rice
• 1 cup elbow macaroni
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 (15.5 ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• combine the lentils and water in a large saucepan. bring to a boil, then simmer over medium heat for 25 minutes. add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
• fill a separate saucepan with lightly salted water and bring to a boil. add the macaroni and cook until tender, about 8 minutes. drain.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. add onion and garlic; cook and stir until onion is lightly browned. pour in the tomatoes and season with red pepper flakes, salt and pepper. simmer over medium heat for 10 to 20 minutes.
• in a large serving dish, stir together the lentils, rice and macaroni. mix in the tomato sauce until evenly coated.

wild risotto

Ingredients

• Servings: 4
• 5 cups water
• 1/4 cup uncooked wild rice
• 2 teaspoons olive oil
• 6 green onions, chopped
• 2 cloves garlic, minced
• 1 1/2 cups uncooked arborio rice
• 1/2 cup white
• 1 teaspoon chopped fresh tarragon
• 2 roma (plum) tomatoes, chopped
• 2/3 cup coconut milk
• 1 cup frozen green peas, thawed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a saucepan, bring 1 cup water to a boil. add the wild rice, cover the pan, and reduce the heat. simmer for 25 minutes; drain well.
• bring 4 cups water to simmer in a large saucepan. keep the water simmering while you begin step number 3.
• heat the olive oil in a large frying pan. saute the scallions and garlic over medium-high heat for 1 minute. add the arborio rice; stir it for 2 minutes.
• pour the , the wild rice, and the tarragon into the frying pan. cook, stirring frequently, for 2 minutes.
• pour 1/2 cup of the heated water into the frying pan. stir frequently until the liquid is absorbed, then add 1/2 cup more water. continue adding the water in this manner, waiting between additions until the liquid is absorbed and stirring frequently. after about 18 to 20 minutes most of the liquid should be absorbed, and the rice should be tender but still slightly chewy.
• when all of the water is absorbed, add the tomatoes, coconut milk, and peas. stir in the mixture, and simmer it, stirring often, until most of the liquid is absorbed. serve at once.

Date-nut Balls

Ingredients

• Servings: 4
• 14 tablespoons butter
• 1 cup pitted chopped dates
• 1 cup white sugar
• 2 cups crispy rice cereal (such as rice krispies®)
• 1 cup chopped pecans
• 2 tablespoons confectioners' sugar, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins


• melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. remove saucepan from heat and stir in crispy rice cereal and pecans. let mixture cool until easily handled, 5 to 10 minutes.
• form mixture into small balls using your hands.
• pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.

grandma's focaccia: baraise style

Ingredients

• Servings: 24
• 4 medium potatoes, peeled and cubed
• 1 cup reserved potato water
• 2 pounds all-purpose flour
• 1 tablespoon salt
• 1/2 (0.6 ounce) cake compressed fresh yeast
• 1 (29 ounce) can crushed tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (2 ounce) can anchovy fillets, chopped
• dried oregano to taste

Recipe

Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• place potatoes in a medium saucepan with enough water to cover. bring to a boil, and cook until tender but firm, about 15 minutes. when the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
• pour the flour and 1 tablespoon of salt out a clean dry surface. make a well in the center, and use a ricer to rice the potatoes into the center. knead the flour and potatoes together as best you can, and then make another well in the center. dissolve the yeast in the potato water, then pour the mixture into the well. knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
• divide the dough into halves, and form into balls. flour heavily, and cover with a few towels to prevent drafts. let the dough rise until doubled in size, about 2 hours.
• preheat the oven to 350 degrees f (175 degrees c). coat two large cookie sheets with olive oil.
• press the dough out evenly the pan. press indentations into the sheets with your fingers every couple of inches. divide the can of tomatoes in half, and spread each sheet evenly. place the onion and anchovies the sheets, and press in lightly. sprinkle with salt and oregano to taste. drizzle lightly with olive oil.
• bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. let cool to room temperature, then cut into squares using a pizza wheel.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Saffron Rice With Raisins And Cashews

Ingredients

• Servings: 4
• 2 1/2 cups water
• 1 cup basmati rice
• 1/4 cup white sugar
• 2 teaspoons clarified butter
• 1 pinch saffron
• 6 whole cloves
• 3 tablespoons raisins
• 1/4 cup cashews
• 1 teaspoon ground cardamom

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a saucepan bring water to a boil. add rice and boil for 5 minutes. stir in the sugar, reduce the heat, and add the clarified butter.
• meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes.
• to the rice add the saffron, cloves, raisins and cashews. stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked.
• sprinkle with cardamom before serving.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

sweet bell pepper rice

Ingredients

• Servings: 4
• 2 cups water
• 1 cup long grain rice
• 1 tablespoon olive oil
• 1 small sweet onion, finely chopped
• 3 cloves garlic, minced
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 tiny pinch salt
• 1 splash dry white
• 1 tablespoon grated parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• heat oil in a large skillet over medium-high heat. cook and stir onion in the hot oil until tender, about 3 minutes. add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. season with basil, oregano, black pepper, and salt.
• pour into vegetable mixture and reduce heat to medium low. simmer until liquid is reduced, about 5 minutes. stir rice into vegetables. top with parmesan cheese before serving.

Caramel Crispy Rice Treats

Ingredients

• Servings: 24
• cooking spray
• 9 ounces crispy rice cereal
• 1 (11 ounce) package caramel bits (such as kraft®)
• 1/2 cup butter
• 1 (16 ounce) package marshmallows

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• prepare a baking dish and a large mixing bowl with non-stick cooking spray. pour cereal into a large mixing bowl and set next to your stove.
• heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• spread the coated cereal into the prepared baking dish. spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. let cereal cool completely before cutting into squares.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

mixed vegetable pulao

Ingredients

• Servings: 8
• 1/4 cup cooking oil
• 6 whole cloves
• 2 bay leaves
• 2 cinnamon sticks
• 2 black cardamom pods
• 1 teaspoon cumin seeds
• 1 onion, sliced thin
• 1 tablespoon ginger-garlic paste
• 3 carrots, peeled and cut into long strips
• 2 potatoes, peeled and cubed
• 1/3 pound fresh green beans, cut into long strips
• 1 cup frozen green peas
• 4 cups basmati rice, rinsed
• salt to taste
• 6 1/2 cups water

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. pour the water over the mixture and season with salt; gently mix to incorporate.
• bring the mixture to a full boil; cover and reduce heat to low. cook on low until the rice is tender, about 20 minutes. remove the cover and cook another 15 minutes. stir gently before serving.

Mexican Rice Ii

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat oil in a large saucepan over medium heat and add rice. cook, stirring constantly, until puffed and golden. while rice is cooking, sprinkle with salt and cumin.
• stir in onions and cook until tender. stir in tomato sauce and chicken broth; bring to a boil. reduce heat to low, cover and simmer for 20 to 25 minutes. fluff with a fork.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Marrakesh Vegetable Curry

Ingredients

• Servings: 6
• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 tablespoon sea salt
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• in a large dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. saute over medium heat for 5 minutes.
• in a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• pour garlic and spice mixture into the dutch oven with vegetables in it. add the garbanzo beans, almonds, zucchini, raisins, and orange juice. simmer 20 minutes, covered.
• add spinach to pot and cook for 5 more minutes. serve!

gluten-free orange almond cake with orange sauce

Ingredients

• Servings: 12
• 3 eggs, separated
• 2/3 cup white sugar
• 1/4 cup rice flour
• 1 teaspoon ground cinnamon
• 1/2 cup orange juice
• 1 1/2 cups finely ground almonds (almond meal)
• 2 tablespoons heavy cream
• 2 cups white sugar
• 1 cup orange juice
• 1 tablespoon grated orange zest
• 1/2 cup butter
• 4 egg whites

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 325 degrees f (165 degrees c). grease a 10 inch springform pan with cooking spray, and dust with rice flour.
• in a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. this will take about 5 minutes. stir in the rice flour and orange juice, then fold in the almond meal and cinnamon.
• in a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. fold into the almond mixture until well blended. pour into the prepared pan, and spread evenly.
• bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. cool in the pan on a wire rack. run a knife around the outer edge of the cake to help remove it from the pan.
• to make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. stir in the cream, and place the dish over a pan of barely simmering water. stir in orange juice and zest. whip 4 egg whites in a separate bowl until soft peaks form. fold into the orange sauce. spoon over the cake and serve immediately.

cucumber kimchi (oi sobaegi)

Ingredients

• Servings: 6
• 1 english cucumber
• 1 teaspoon kosher salt
• 2 scallions, white and light green parts only, finely chopped
• 2 tablespoons rice vinegar
• 2 cloves garlic, finely chopped
• 1/4 inch piece fresh ginger, finely chopped
• 1 tablespoon hot chile oil
• 1 tablespoon korean chile powder
• 1 teaspoon white sugar
• 1/2 teaspoon fish sauce

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• cut cucumber into 4-inch pieces and cut each piece into quarters. place cucumber pieces in a bowl, add salt, and mix until coated. let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• combine scallions, vinegar, garlic, ginger, chile oil, korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Marrakesh Vegetable Curry

Ingredients

• Servings: 6
• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 tablespoon sea salt
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• in a large dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. saute over medium heat for 5 minutes.
• in a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• pour garlic and spice mixture into the dutch oven with vegetables in it. add the garbanzo beans, almonds, zucchini, raisins, and orange juice. simmer 20 minutes, covered.
• add spinach to pot and cook for 5 more minutes. serve!

Zucchini Orzo

Ingredients

• Servings: 4
• 12 ounces uncooked orzo pasta
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 sweet onion (such as vidalia®), chopped
• 1 cup chopped green onion
• 1 zucchini, cut into 1/2-inch cubes
• 1 yellow squash, cut into 1/2-inch cubes
• 1 teaspoon dried parsley
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the orzo and lemon juice, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. drain well in a colander set in the sink. transfer the orzo to a large saucepan.
• heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

gourmet mushroom risotto

Ingredients

• Servings: 6
• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups arborio rice
• 1/2 cup dry white
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a saucepan, warm the broth over low heat.
• warm 2 tablespoons olive oil in a large saucepan over medium-high heat. stir in the mushrooms, and cook until soft, about 3 minutes. remove mushrooms and their liquid, and set aside.
• add 1 tablespoon olive oil to skillet, and stir in the shallots. cook 1 minute. add rice, stirring to coat with oil, about 2 minutes. when the rice has taken on a pale, golden color, pour in , stirring constantly until the is fully absorbed. add 1/2 cup broth to the rice, and stir until the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. season with salt and pepper to taste.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Chinese Chicken Fried Rice I

Ingredients

• Servings: 6
• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat oil in a large skillet over medium heat. add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. then add rice and stir thoroughly.
• finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.